Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $98,400.00
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
Health Insurance
Dental Insurance
Parental leave
Training and Development
Complimentary accommodation
Employee Meals
401(k) retirement plan
Job Description
Four Seasons Hotels and Resorts is a premier luxury hospitality company known worldwide for its exceptional service, elegant accommodations, and distinctive guest experiences. With a global presence spanning numerous countries, Four Seasons continually sets the standard for fine hospitality by combining luxury with genuine human connection. Driven by a workforce devoted to excellence, Four Seasons fosters a culture where team members are empowered to excel both professionally and personally. The company prioritizes a world-class employee environment, believing that the best guest experiences emanate from the strength of the company culture and the collaboration among its people.
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Job Requirements
- valid US work authorization
- full-time availability
- willingness to work early morning, mid-day, and evening shifts
- ability to work weekends and holidays
- experience in a Michelin-starred or equivalent fine dining restaurant
- ability to manage and train kitchen staff
- strong problem-solving skills
- effective communication skills
- capacity to work in a fast-paced luxury hospitality environment
- adherence to health and safety standards
Job Qualifications
- culinary degree or equivalent experience
- proven experience in fine dining environments
- prior experience managing kitchen teams
- knowledge of food safety and sanitation regulations
- ability to develop and refine menus
- strong leadership and communication skills
- proficiency with kitchen management systems and labor payroll software
- experience controlling food costs and inventory management
- ability to work flexible hours including weekends and holidays
- strong organizational and multitasking abilities
- commitment to high standards of quality and consistency
Job Duties
- manage all day-to-day operations of the kitchen
- manage team members in the kitchen to attract, retain, and motivate employees while providing a safe environment
- hire, train, develop, empower, coach, and counsel
- conduct performance and salary reviews
- resolve problems
- provide open communication vehicles
- and discipline and terminate as appropriate
- ability to assist in all kitchens (banquets, restaurant, pool)
- collaborate with the Culinary Director to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences
- assist in planning and developing recipes, ensuring consistent preparation and presentation across all food items prepared through production and demonstration
- control labor and operating expenses through effective scheduling, ordering, budgeting, purchasing decisions, and inventory control
- complete ordering for the department via Birchstreet
- properly use systems to manage labor and payroll (OnTrack, Workday, ADP)
- attend labor meeting to explain labor, staffing, and business
- manage department labor/schedule and complete payroll for the department
- organize and lead restaurant events (buyouts, outside catering, holiday activations)
- properly communicate and collaborate with restaurant managers to ensure guest expectations are met
- work closely with other departments and/or clients to discuss upcoming events
- attend various organizational meetings (BEO, Resume, morning meeting) and outline culinary deliverables
- ensure compliance with sanitation standards set forth by Four Seasons, as well as local, state, and federal regulations, and maintain the cleanliness and organization of the kitchen
- monitor and control food costs through creative menu planning, minimizing waste, and maintaining low par
- maintain control systems to ensure quality and portion consistency, monitor food shipments to meet established purchasing specifications, and foster awareness of the importance of food preparation and quality
- the ability to assume full responsibility in the absence of the Culinary Director
- comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
- work harmoniously and professionally with co-workers and supervisors, demonstrating respect, kindness, and cooperation in all interactions by following the Golden Rule-treating others as you wish to be treated
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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